Also known as: Tumburu, Timur, teppal, triphal (Konkani)
The numbing pepper — tumburu's electric tingle (sanshool compounds) anaesthetises the tongue as it warms the gut; Nepali chutneys and Konkani fish curries treat it as both spice and tooth-medicine.
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The numbing pepper — tumburu's electric tingle (sanshool compounds) anaesthetises the tongue as it warms the gut; Nepali chutneys and Konkani fish curries treat it as both spice and tooth-medicine.
Traditional Preparation (Samskara)
Husks (not seeds) toasted and crushed fresh — the aroma and tingle fade fast once ground. A little electrifies; much numbs the whole dish.
Classical Provenance: Charaka Samhita (tumburu); Nepali / Konkani tradition.
Contraindication: mouth ulcers (the tingle irritates broken mucosa)
Verified USDA Nutrition Facts for Indian Sichuan pepper
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (2g):
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